No. 3010 — Polish Scalded-Dough Baba
English historical translation of Molokhovets recipe No. 3010 from the 1901 Russian cookbook, retaining original methods and measures.
Measure 1 garnetz of flour. Scald one-quarter of it (3 glasses) with 3 glasses of milk and stir until smooth. Mix in ¾ glass of the thickest yeast mixture, dust lightly with flour and leave in a warm place to rise.
Add the remaining ¾ garnetz of flour, 60 strained and well-beaten yolks, 1 pound of melted butter, 1 pound sugar, 2 lots of crushed bitter almonds and the zest of 1 lemon. Knead for at least an hour.
Once the dough no longer sticks to the hands, transfer to a saucepan or a paper mould greased with butter and sprinkled with breadcrumbs. Let rise in warmth and bake in a hot oven for an hour. For six people use one-quarter or one-third of the stated quantities.